1. Introduction to Breeding Livestock Judging and Evaluation

2. Introduction to Beef Selection

3. Criteria for Beef Selection
Soundness
Structural
Reproductive
Volume and Capacity
Muscle
Skeletal Extension
Femininity/ Masculinity

4. Ideal Beef Heifer

5. Structural Correctness
Correct joint angles
Shoulder, knee, hock and pastern
Strong top
Level rump structure
Hooks to pins
Large, square foot
Adequate bone

6. Structurally Correct Heifer

7. Structurally Correct Heifer
Level rump
Strong top
Shoulder
Angle
Hock
Angle
Knee &
Pastern
Set

8. Structurally Correct Heifer

9. Correct Structure: Rear view

11. Straight Structured

13. Incorrect Hip and Hind Leg Structure
Low
Pin
Set
Too
Much
Set to
Hock

14. Volume and Capacity Most critical in beef production
“Fleshing Ability”
The ability for a mature female to maintain body condition while in lactation
Deep, bold-sprung ribs for feeding and breeding capacity
Wide-chested and wide-based

15. High Volume Heifer
Deep Fore &
Rear Flank

16. Lacking Volume!

17. Muscle
Heavy muscled cattle are preferred if muscle pattern is long and smooth
Tight, round muscle can inhibit movement

18. Skeletal Extension Long bodied, long fronted cattle are preferred
Cattle being too large in their frame can be detrimental
Problems with cattle that are “too big”
Females too large as mature cows
Feedlot cattle do not deposit marbling until excessive weights are reached

19. Femininity
Females need to be refined through their shoulder, neck, and head
Vulvas need to be developed with correct udder structure

20. Correct Femininity

21. Masculinity
Bulls need to be masculine about their shoulder, neck and head, but not coarse
Bulls should have well developed testicles that are even in size
Minimum scrotal circumference requirements
Maternal sire: 34 cm
Terminal sire: 32 cm

22. Correct Masculinity

23. Importance of Testicle Size
Directly related to fertility
Bulls with more developed testicles have improved semen production
A larger scrotal size relates to a bull’s daughters reaching puberty at an earlier age

24. Introduction to Live Animal Evaluation

25. Introduction to Market Beef Evaluation

26. Market Beef Evaluation: Fat Indicators
Tailhead
& Pins
Last
Ribs
Fore
flank
Rear
flank
& Cod
Brisket

27. Steer A

28. Steer B

29. Steer B
Steer A

30. Market Beef Evaluation: Muscle Indicators
Loin
Quarter/
Rump
Forearm
Stifle

31. Live Cattle Evaluation
Weight
Dressing Percent
12th rib fat
Ribeye area
Quality Grade
Yield Grade

32. Weight Live or Carcass Live Weight range Carcass Weight range
900 lb to 1500 lb
Avg: lb
Carcass Weight range
550 lb to 950 lb
750 lb

33. Dressing Percent Proportion of live weight that ends up as carcass
Example: lb steer with a 775 lb carcass has a dressing percent of 62%
Range: %
Avg: 62%

34. 12th Rib Fat Thickness Highly correlated to retail yield
Predictor of total carcass fatness
Range: .15 in. to .80 in.
Avg: .40
.25 in. considered minimum

35. Ribeye Area Highly correlated with lean yield
Predictor of total carcass muscle
Dependant of carcass weight
Range: sq. in.
Avg: sq. in. for 1150 lb steer
Rule of thumb: 1.1 sq. in. for 100 lb live wt

36. Factors Affecting Marbling
Energy content of diet
Fat cover
Continental/ Brahman influence
Genetics
Age of cattle
Time on feed

37. Yield Grade
Calculated to predict yield of boneless, closely trimmed, retail cuts from the round, loin, rib and chuck
Based on 4 estimations
12th rib fat
Hot carcass weight (HCW)
Rib eye area (REA)
Kidney, pelvic, heart fat (KPH)

38. Yield Grade Range: 1 through 5 Avg: 2.5
1 = Lean and/or Muscular; High cutability
5 = Fat and/or Light Muscled; Low cutability
Avg: 2.5